Meet Chimmy

Hi, I'm Gee, and if you've ever tasted proper chimichurri, you already know why I'm doing this.

I'm Brazilian, born close to the borders of Argentina, where chimichurri is just part of the food culture. Growing up, it went on everything. Grilled meat, roast chicken, roasted vegetables, stirred through a salad dressing, drizzled over bread while something was still on the fire. It was never just a BBQ sauce. It was the thing that made savoury food better.

I moved to Australia about ten years ago and brought that habit with me. I'm not a chef — cooking has just always been my thing. My meditation. And for me, food has always been about more than what's on the plate. It's where people gather, where conversation happens, where you forget about everything else for a bit. Doesn't matter where you're from or what's going on in your life, a good meal has a way of making none of that matter for a while.

Every barbecue I hosted in Australia, chimichurri was the thing people asked about. Where can I buy this? Can I take some home? That kept happening for years. But the idea for Chimmy didn't come until 2025.

The gap I couldn't ignore

I did what any slightly obsessed person would do. I bought every chimichurri available in Australia and tasted them all.

The dry herb packets rely completely on the customer getting the ratios right, using good olive oil, the right vinegar. Most don't. The result is forgettable and that's a shame, because it's not the sauce's fault. The ready-to-eat jars were worse. Cheap oils, herbs oxidised for months, preservatives doing the heavy lifting. Nothing like the real thing.

For a sauce this versatile and this good, Australia deserved a proper option.

So I created one

I partnered with South Australian farmers to source premium dehydrated herbs (chopped, not ground) along with cold-pressed extra virgin olive oil and proper red wine vinegar, pre-measured in the exact ratio that makes it sing. A glass jar of vibrant herbs. A liquid pouch ready to go. You mix it fresh when you need it. Real flavour, no preservatives, no seed oils, no shortcuts.

I left my corporate career where I spent the last 4 years in a senior sales role at the biggest food delivery company in the world, and backed myself. I invested my savings, built a small production setup in Adelaide, and started testing with friends, friends of friends, and markets. The feedback was always the same: once people tasted it, they wanted it on everything. Chicken. Roast veggies. Eggs in the morning. Pasta. Salad dressings. Anything that needed that extra flavour.

Which is exactly how it's always been used at home.

What this is really about

Chimichurri is one of the most underrated sauces in the world. Its bold, herby, tangy, vibrant, and more versatile than most people realise. Chimmy is my way of sharing a little of where I come from. The South American approach to food: generous, unfussy, built around bringing people together.

You don't need a plane ticket. You just need something worth cooking.

If it's savoury, Chimmy makes it better. That's the whole idea.

Gee 🧡💚